|All ready for the Coronation Day celebrations on November 2nd...|
|A closer look at the cake|
This cake was actually inspired by a musical genre; let me explain: we love dub music, which is basically reggae remixes, usually with the bassline emphasised and the vocals taken out, either partially or completely. How does this relate to a cake recipe? Well I made remix of our standard cake recipe, with some additions to change the flavour and texture and the vanilla taken out.The pineapple and coconut are there to give the cake a Caribbean flavour. Oh, and I must also mention the coconut palm sugar, which adds a caramelly touch. The cake is moist and sticky.
Then I thought it would be a nice gesture to dedicate this recipe to the One Dub crew, whose sound system events in Birmingham have uplifted us and caused us to dance all night many a time. The next event is on Coronation Day, an important celebration in the Rastafarian faith which marks the coronation of Ethiopian King HIM Haile Sellassie I and Empress Menen on 2nd November 1930. Maybe I'll make a very big cake like this and take it along...
45 self-raising flour
75g desiccated coconut
4 tabs baking powder
2 tabs ground flax seeds (omit if you want a lighter cake- I added them for the omegas)
200g diced fresh pineapple
150ml coconut oil
400ml soya milk
100g coconut sugar
100ml agave nectar
plus extra agave, coconut sugar and desiccated coconut for sprinkling
- In a large bowl, mix all the dry ingredients except the pineapple together.
- Melt the coconut oil and whisk in the agave and soya milk.
- Beat the wet ingredients into the dry mix and stir in the pineapple last.
- Bake in an oven preheated to 180C for about half an hour (use the skewer test).
- While still warm, brush with the extra agave and sprinkle with the extra coconut sugar and desiccated coconut.
- This cake makes a lovely pudding when warm, and a gooey, flavoursome cake when cold.